And the winner is…
On Friday, June 2, we announced the winners of our Great New England Fruit Pie Competition.
The First Prize Winner is: Nancy Cain, from, Against The Grain, Brattleboro, for her “Rhubarb Mango Blueberry Pie”.
Nancy said, “I was motivated by the only thing coming up in my garden this chilly spring, (rhubarb) to create a pie with beautiful colors: the greens and reds of the rhubarb, the orange of the mango, the purple of blueberries, and golden sparkle of the crystalized ginger”.
Nancy wins a $150 Gift Certificate from King Arthur Flour, plus a King Arthur Flour Gift Bag.
The Second Prize Winner is: Mary Loseby, from Rutland,Vt. for her “Mary’s Apple Pie”.
Mary said, “This apple pie recipe has been adapted from my grandmother’s recipe. She used all shortening in the pie crust recipe (my father thinks she didn’t use butter as it was more expensive and she saved the use of butter for things like toast, vegetables or mashed potatoes). She also used only all-purpose flour and regular table salt instead of whole wheat flour and kosher salt in her recipes, which she bought from the grocery store. I use King Arthur products in all my recipes as much as I can (flours, spices, grains for my bread recipes, Dutch cocoa, etc.). I have added ½ cup of King Arthur Whole Wheat Flour to the pie crust recipe and also a little more cinnamon in the apple mixture. I make this apple pie for all holiday celebrations and for my father’s birthday (he would much rather have pie than cake). I think my grandmother would have loved my changes to her recipe. I hope you will love this apple pie as much as my family and friends do!”
Mary wins a $100 Gift Certificate from King Arthur Flour, plus a Gift Bag from Cabot Creamery.
The Third Prize Winner is: Joshua Signs, from Owego, N.Y., for his “Zucchini Raspberry Pie”.
Joshua said, “The recipe was handed down from my mother-in-law. I have added the raspberries for added flavor and color. I would make this for church meals because my pastor loved it.”
Joshua wins a $75 Gift Certificate from King Arthur Flour, plus a Gift Bag from Cabot Creamery.
The Honorable Mention Winner is: Rosemary Hassay, from Vernon, Vt. for her “Rosie’s Maple Apple Pie”.
Rosemary said, “This recipe has been in our family for many years. A very good friend of our family harvested maple syrup and this pie resulted over the years to this recipe. Every Thanksgiving we have this pie and remember Mr. Harris and his family and the fond memories we had harvesting syrup and eating pie!”
Rosemary wins a Gift Bag from Grafton Village Cheese Company.
And The Community Favorite Winner is: Mary Loseby for “Mary’s ApplePie”
Mary wins a Gift Basket from Grafton Village Cheese.
And here are the winning recipes:
FIRST PRIZE: Nancy Cain’s Rhubarb Mango Blueberry Pie
550g (about 4 cups) rhubarb
265g (about 2 cups) mango
200g (1 cup) sugar
35g (1/4 cup) tapioca starch
100g (1 cup) blueberries
125g ( ¾ cup) King Arthur Gluten Free Flour
105g tapioca starch (¾ cup)
112g (1 stick cold butter, chopped into small pieces)
1 large egg (50g)
1 tablespoon lemon juice
1 teaspoon salt
Sidehill Farm Mango Habanero jam (or Sidehill Farm Gingered Rhubarb jam if you want less spice)
30g (2 tablespoons) crystalized ginger, finely minced
- In a medium bowl, toss the rhubarb and mango together with the sugar and set aside.
- Preheat the oven to 425°F. Using a food processor (or by hand) combine the King Arthur Flour, tapioca starch, and salt. Pulse in the butter until the dough is sand-like in texture. Pulse in the egg and lemon juice until the dough begins to come together. Remove from the food processor and work into a flat disk with your hands.
- Place the dough between two pieces of plastic wrap and use a rolling pin to roll the dough to 1/8-inch thickness. This will take about 2/3 of the dough. Line a pie pan with the dough and flute the edges. Wrap the remainder of the dough in plastic wrap and set aside.
- Add the blueberries and tapioca to the fruit mixture and fill the pie pan.
- Roll out the remainder of the dough and cut into 1-3/4 to 2-inch circles (or cow shapes!) and cover the fruit with the circles.
- Using a pastry brush, brush the circles with Sidehill Farm Mango Habanero jam or Rhubarb Ginger jam. Sprinkle the crystalized ginger over the top.
- Place the filled pie tin on a baking sheet and bake for 20 minutes on the bottom rack.
- Reduce the temperature to 350°F, and bake the pie on the middle rack for 40-45 minutes until the crust is nicely browned and the fruit juices are bubbling. Allow to cool before slicing.
SECOND PRIZE: Mary Loseby’ “Mary’s Apple Pie”
Pie Crust Ingredients:
2 cups King Arthur All Purpose Flour and . cup of King Arthur Whole Wheat Flour
1 tsp. Kosher salt
1 tsp. white sugar
12 Tbsp. chilled unsalted butter
4 Tbsp. chilled shortening
1/2 Tbsp. white vinegar
3-4 Tbsp. ice water
2 Tbsp. melted butter for top of pie crust
1 Tbsp. sugar for top of pie crust
Apple Pie Filling Ingredients:
4 McIntosh apples
3 Granny Smith apples
1 Tbsp. lemon juice
3/4 cup white sugar
1/4 tsp. Kosher salt
2 Tbsp. King Arthur All Purpose Flour
1/2 tsp. King Arthur Vietnamese Cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
- For pie crust ingredients, place flours, salt and sugar in a bowl. Whisk together.
- Use a pastry cutter to cut butter and shortening into flour mixture until it resembles coarse meal.
- Add vinegar and 3 Tbsp. of ice water to flour mixture (dough may require 1 more Tbsp. of ice water).
- Place dough in plastic wrap and refrigerate for at least 45 minutes.
- Peel, core and slice apples. Place in large mixing bowl. Toss apple slices with 1 Tbsp. lemon juice.
- Mix together 3/4 cup white sugar, salt, flour, cinnamon, nutmeg and allspice until well-blended.
- Pour sugar mixture over apples and toss lightly until well-covered.
- Preheat oven to 425 degrees.
- Once dough is chilled, cut the dough in half and roll out on lightly floured surface with rolling pin.
- Place dough circle in bottom of 9 inch pie pan. Trim edges. Pour apple mixture into bottom of 9” shell. Roll out second half of dough and place on top of apples. Trim dough edges and use fork dipped in cool water to seal outer edges. Using a sharp knife, make approximately 6 slits in center of pie, which will allow steam to vent. Brush top of dough with 2 Tbsp. melted butter and 1 Tbsp. of sugar.
- Bake pie for 25 minutes at 425 degrees. Turn oven down to 350 degrees and bake for another 35 minutes until golden brown.
- Once pie has cooled, serve with cheddar cheese or vanilla ice cream. Enjoy!
THIRD PRIZE: Joshua Signs’ “Zucchini Raspberry Pie
8 cups zucchini (peeled and corded, diced into small pieces)
2 cups raspberries
4 cups four
2 cups sugar
1 1/2 cups butter or margarine (3 sticks of butter)
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup lemon juice
Step 1: peel and cord and dice up 8 cups of zucchini
Step 2: mix together 4c flour, 1c sugar, 1 1/2c melted butter, 1/2tsp salt. Mix with fork or pie blender till crumbly.
Step 3: pat 1/2 of crumb mixture into 10in pie plate.
Step 4: bake crust @ 375 for 10 min.
Step 5: save 1/2c of crumb mixture for pie filling from remaining mixture. Then add 1tsp of cinnamon to remaining crumb mixture and mix.
Step 6: take 8c of zucchini and add 2/3c lemon juice and cook till tender.
Step 7: add 1c sugar, 1/2tsp cinnamon, and 1/4tsp nutmeg. Simmer for 1 min.
Step 8: add saved 1/2c of crumb mixture and mix. Then add 2c of raspberries.
Step 9: add filling to pie crust and top with remaining crumb mixture.
Step 10: bake @ 375 for 30-45min. (slightly brown on top)
HONORABLE MENTION: Rosemary Hassay’s “Rosie’s Maple Apple Pie”
Preheat oven to 425 degrees with a rack on the lower shelf
3 cups King Arthur Flour All-Purpose Flour 1 teaspoon Salt
2 tablespoons maple sugar
3⁄4 cup Vegetable Shortening
1⁄4 cup cold butter, cut into small pieces 6 tablespoons cold water
1 tablespoon apple cider vinegar
1 egg yolk, beaten
Combine flour, salt and maple sugar in a mixing bowl. Cut in shortening and butter until coarse crumbs form using a pastry cutter. In a separate small bowl combine water and beaten egg yolk; add apple cider vinegar.
Stir egg mixture into flour mixture with a fork gently until all of the ingredients are incorporated. Divide dough into 2 balls. (This will make a slightly thicker crust, if you are seeking a thin crust divide into 3 balls). Chill a minimum of 2-4 hours. Place dough on a floured surface. Roll one out for bottom crust. Roll out the other and make cutouts for top of pie. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Chill pie crust.
7 cups apples, peeled, cored and sliced
Juice from 1⁄2 lemon (about 2 tablespoons)
1⁄2 cup white sugar
1⁄2 cup Coombs Family Farm Maple Sugar
1 1⁄2 teaspoon King Arthur Flour Apple Pie Spice 1.4 cup of King Arthur Flour Boiler Cider
2 tablespoons butter
2 tablespoons tapioca flour
1.4 teaspoon salt
1 tablespoon maple syrup
1 teaspoon of maple extract
1 teaspoon of vanilla extract
In a large bowl, stir together the filling ingredients, mixing until well combined. Set aside.
To assemble the pie:
Take the pie tin from the refrigerator that has the bottom crust in it.
Spoon in the filling.
Roll out the other piece of dough and lay it over the filling and seal and crimp the edges. You can make cutouts if you want. Crush the top crust with milk and sprinkle with sugar, if desired.
Bake for 15 minutes at 425 degrees and then reduce heat to 375 degrees and bake for an additional 45 minutes or until the top is brown and filling is bubbly.
Be sure to have your pie rest until cooled before slicing. ENJOY!